Honey Deuce Recipe: How to Make the US Open Drink

As much as I wish I could be in the stands with all the celebrities every year to see legendary athletes like Naomi Osaka play their hearts out at the US Open, attending a two-week tennis tournament in New York City isn’t usually in the cards for me. Fortunately, I’ve been able to get a taste of the tournament from the comfort of my own home, sipping on a Honey Deuce while watching the matches from my couch.

The Honey Deuce is the official cocktail of the US Open, which takes place this year from Aug. 26 to Sept. 8. The drink has been served at the Billie Jean King National Tennis Center in Queens, NY, since 2006, when Grey Goose first became a sponsor for the annual sports event. Across social media, you’ll see people sharing pics of the iconic pink cocktail with green melon balls, confirming that they’re indeed lucky enough to be at the US Open. Since I’m not one of those people, however, my only other option was to make a Honey Deuce myself.

According to the Honey Deuce recipe shared by Grey Goose and republished ahead, the cocktail combines vodka with freshly squeezed lemonade and Chambord, a type of raspberry liqueur. You don’t need a shaker, but you do need a melon baller for the honeydew-melon garnish. The fruit ends up looking just like little tennis balls, so the extra step makes all the difference.

In recent years, Grey Goose has also been serving up a frozen version of the Honey Deuce. And luckily for those of us whipping them up at home, it isn’t any harder to make than the original.

If you like fruity, refreshing cocktails or boozy lemonade, you’ll definitely want to make yourself a Honey Deuce or Frozen Honey Deuce. Drinking it while watching the US Open really makes your living room feel like a tennis court . . . or perhaps that’s just the alcohol talking.

Kalea Martín writes primarily about food and cooking for PS, but as a former figure skater and hockey player, she covers fitness, too. Prior to becoming a lifestyle writer, Kalea covered hotels, restaurants, and travel for Luxos Magazine in Milan and worked in marketing at HarperCollins Publishers.